Calling all donut lovers! You are going to love this Old Fashion Blueberry Donut Bundt Cake. It is full of fresh blueberries and it’s topped with a thick blueberry glaze. The cake has a nice fluffy, but moist texture.
This Old Fashion Blueberry Donut Bundt Cake tastes just like a donut, but better. It has bursts of blueberry throughout the cake. It will definitely be a crowd pleaser. This cake is perfect for all blueberry donut lovers, and I know there are a lot of you out there!
For more blueberry related desserts, try these.
Easy and Delightful Blueberry Crisp Blondies
Summer’s Best Blueberry Crisp Cake
Delightful Lemon Blueberry Cake
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Why this recipe works – Blueberry Donut Bundt Cake
Blueberry cake- This recipe calls for fresh blueberries (frozen work too). It also uses a blueberry emulsion for extra blueberry flavor.
Blueberry glaze-The glaze is very easy, just mix 4 ingredients and pour right on top of the bundt cake.
Bundt Cake- Only one pan. No stacking or decorating involved!
Easy to make- From start to finish, I had this cake done in two hours and one of the hours was while it was baking. You don’t need to spend all day to make a delicious cake.
Grocery List – Blueberry Donut Bundt Cake
Here are some of the items you will need. For a full list, head to the recipe card down below!
- Blueberries- You can use fresh or frozen. I made this cake a few times and I couldn’t tell the difference between fresh and frozen berries in the recipe.
- Cake flour- This makes for a silkier cake.
- Unsalted butter- Pull this out one hour before you want to start baking.
- Eggs- They should also be pulled out one hour before you start baking.
- Blueberry emulsion- I love LorAnn’s which you can find HERE.
Step by Step – Blueberry Donut Bundt Cake
Step 1: Preheat your oven. Preheat your oven to 325 degrees F.
Step 2: Make the pan goop. Prep your pan goop by mixing the flour and the softened butter in a small bowl until combined. With a pastry brush, brush the sides and all the cracks and crevices of the bundt pan with the goop.
Step 3: Slightly cook the berries. In a medium saucepan, cook the blueberries over medium-low heat until the berries soften. Transfer the berries to a blender and pulse until smooth. After you puree, you should have at least one cup. Set aside.
Step 4: Whisk the dry ingredients together. In a medium bowl, whisk together the cake flour, baking powder, and salt.
Step 5: Cream the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high for about 3-4 minutes.
Step 6: Add the egg and egg whites. With the mixer on medium speed, add the egg whites and whole eggs, one at a time, mixing well after each addition (about 30 seconds). Make sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are added, turn the mixer to medium-high and beat for an additional minute. With the mixer on low, stir in the vanilla extract and blueberry emulsion.
Step 7: Add the dry and wet ingredients. With the mixer on low, alternately add the dry ingredients with the blueberry puree in two additions, starting with the dry ingredients.
Step 8: Pour and bake. Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs on it.
Expert baking tips
- Use a high quality pan. Make sure your pan is light in color. My favorite bundt pan to use is the Nordic Ware 12 cup pan. You can use a 10 cup pan, just remember to not overfill it! Here is the pan I used.
- Let your ingredients come to room temperature before mixing.
- Prep your pan properly so the cake won’t stick to the pan.
- Pour the glaze over the cake once the cake is cool.
What blender can I use?
In my recipe you will notice that I cook and blend my blueberries. I have recently ordered and used a Blendtec blender. It has the best motor I have ever used in a kitchen appliance. (Remember I went to culinary school and used a lot of motor related kitchen products!)
I love their product so much! They gave me a 20% coupon code for all my followers to use. You can find the blender I used here. Use cakebabe20 for your discount code!
What is pan goop?
Want to know the secret to successfully getting a cake out of the bundt pan? PAN GOOP! One of my followers told me about this pan goop so I did some research and I found it to be the best method.
Mix equal parts flour and butter in a bowl until it’s evenly combined and then use a pastry brush to coat the bundt pan, making sure to cover every cracks and crevice. I learned a little goes a long way, you do not need a ton! This method will never fail you.
I tried 3 different ways to get a the cake out of the pan.
Here are the ones that didn’t work.
Cooking spray and flour- It came out fine, but there was still some sticking to the edges of the pan.
Buttering the pan and then coating with flour- a huge chunk of cake was missing from one of the corners of the pan when I removed it.
Cooking spray. This one was the worst. The cake didn’t want to come out at all! When I finally got the cake out, half of it was still in the pan. It was just a disaster! I don’t recommend trying this!
FAQ
Can these be turned into cupcakes?
Yes, the recipe will make 24 cupcakes.
What size cake can this recipe make?
This recipe can make three 8-inch pans or 4 6-inch pans. It can also be turned into a 9×13 cake. If you want to do half a recipe, it can do an 8×8 pan as well!
What if I don’t have emulsion?
This cake will not taste the same without the emulsion, I highly suggest buying the emulsion.
Storing
How to store this Old Fashion Blueberry Donut Bundt Cake
If you want to make this cake ahead of time, you can cover it in plastic wrap and store it in the fridge for a few days. If you want to store it longer than a few days, simply wrap a layer of aluminum foil over the plastic wrap. It can be stored in the freezer like this for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and place it in the fridge to help decrease condensation.
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Recipe
Old Fashion Blueberry Donut Bundt Cake
Ingredients
FOR THE PAN GOOP
- ¼ cup unsalted butter softened
- ¼ cup all purpose flour
FOR THE BLUEBERRY CAKE
- 2 cups blueberries fresh or frozen
- 3 cups cake flour
- 1 ½ Tablespoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 2 whole eggs at room temperature
- 3 large egg whites at room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons blueberry emulsion
FOR THE GLAZE
- 1 cup powdered sugar measured and then sifted
- 3 Tablespoons milk
- 2 ounces cream cheese softened
- 1 teaspoon blueberry emulsion
Instructions
FOR THE GLAZE
- Combine all of the ingredients in a bowl and stir until smooth.
FOR THE CAKE
- Preheat your oven to 325 degrees F. Prep your pan goop by mixing the flour and the softened butter in a small bowl until combined. With a pastry brush, brush the sides and all cracks and crevices of the pan with the goop. Set aside.
- In a medium sized saucepan, cook the blueberries over medium-low heat until the berries soften. Transfer berries to a blender and pulse until smooth. After you puree, you should have at least one cup of purred berries. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high for about 3-4 minutes, until lighter in color.
- With the mixer on medium speed, add the egg whites and whole eggs, one at a time, mixing well after each addition (about 30 seconds). Make sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are added, turn the mixer to medium-high and beat for an additional minute.
- With the mixer on low, stir in the vanilla extract and blueberry emulsion.
- Alternately add the dry ingredients with the blueberry puree in two additions, starting with the dry ingredients.
- NOTE: To get a nice blueberry blue, I added navy blue AmeriColor food gel. You can totally just leave it the way it is, or add the extra food coloring.
- Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs on it.
- Allow the cake to cool in the bundt pan completely before transferring it out of the bundt pan and onto a plate for serving.
- Pour the glaze over the top and serve.
April Walker says
This is an amazing recipe! I turned this into 24 muffins and the taste is a replica for blueberry cake donuts. Will save this recipe to make over and over. The emulsion is a KEY! Do not skip this! Thank you for an amazing recipe!